"Ostri" (hot meat sauce)

Ostri is a modern take on a classic Georgian dish, combining tender beef, an aromatic tomato sauce, and tashmijabi (pommes aligot) . Cooked over high heat, the meat develops a golden crust while remaining tender and juicy on the inside. The dish is complemented by roasted peppers and green onions, while the tashmijabi, along with the sauce, creates a more delicate and balanced flavor.

"Ostri" (hot meat sauce)

Preparation Time

0-30 min

Difficulty

Medium difficulty

CAL

500+ calories

Type of Food

Main dish

Limonati by Borjomi Adjarian Mandarin
Limonati by Borjomi Adjarian Mandarin

Goes with

Limonati by Borjomi Adjarian Mandarin

Mariam Kantidze

Recipe author

Mariam Kantidze

Ingredients

Beef tenderloin

150 gram

250 gram

100 gram

Chopped chives

20 gram

red pepper

20 gram

green pepper

20 gram

tomato sauce

1 to taste

Salt

1 to taste

Black pepper

1 to taste

1 to taste

step

droplet

1

chef

Season the beef tenderlion with salt and pepper and place in a well-heated pan,

step

droplet

2

chef

Using a little fat, sear the meat on all sides over high heat until a golden crust forms. Remove and let rest for 2-3 minutes.

step

droplet

3

chef

Gently heat the prepared tomato sauce and the tashmijabi separately over low heat.

step

droplet

4

chef

Pour the sauce into a plate and place the tashmijabi in the center.

Serve

droplet

5

chef

Arrange the breef tenderlion pieces and add the fried peppers. Garnish with scallions

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